Stewed Pork Roast And Vegetables (18 Ingredients)

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Today's feature is the stewed pork roast and vegetables. This enjoyable recipe is easy and quick to prepare.

All you need are 18 ingredients and the readiness to follow 12 simple steps.

• Stew----------------------
• 1 cup lima beans frozen
• 15 ounces corn whole kernel
• 2 pounds Boston Butt Pork Roast bone in
• 2 cup cooked rice with English peas
• 1 cup chopped celery
• 1 medium onion chopped
• 1 cup yellow crooked-necked squash chopped
• 15 ounce can of Italian zucchini and tomatoes
• 1 cup diced new potatoes white
• 1 cup sliced carrots
• 2 quarts water
• 3 tablespoon oil
• Spices-----------------------------
• 2 teaspoon Herbs De Provence
• 1/2 teaspoon ground white pepper
• 1 tablespoon kosher salt more if needed to taste
• 1/2 teaspoon ground sage

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We trust that you’ve gained some valuable insights from this information. Now, let’s return to the preparation of the "stewed pork roast and vegetables".

• Heat the oil in a pan
• Sear the pork on all sides. Remove from the pan.

  

• To a 6 quart pot add the seared pork. Add half your water. Bring to a boil.

  

• Add all the spices.

  

• Add the rest of the water.

  

• Add the rest of the ingredients at the mid-way point.

  

• Let this cook on a simmer stirring occasionally for 3 hours.

  

• Remove the pork from the stew and take the meat off the bone. At the mid-way point.

  

• Throw away the bone and put the meat back into the stew.

  

• Check from time to time for liquids they may reduce too much.
• Taste the stew and adjust spices.
• When everything is incorporated let rest off heat for 20 minutes and serve. I hope you enjoy!!

  

We're sure that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve outstanding results.

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